Mar. 10th, 2019

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Noodles Romanoff

The key to success here is the Kraft Macaroni and Cheese day-glo yellow powder. Without it, you will never approach the original.

One package egg noodles (about 1 lb.)
1 cup sour cream (use full fat)
2 T butter, melted
1 medium onion, chopped finely
2 cloves garlic, crushed or chopped finely
3/4 cup grated Parmigiano Reggiano (okay, so I'm a cheese snob, except for):
1 package day-glo cheddar cheese powder from a box of Kraft Macaroni 'n' Cheese
1/2 cup chopped parsley
Cracked pepper to taste

Directions: Cook the noodles to al dente. While cooking noodles, sauté the onion and garlic in butter in large saucepan. Add parsley at the last minute; remove from heat. When noodles are a hair away from being done, drain but retain residual pasta water (don't wring them dry).

Put the hot noodles into the saucepan, then add the sour cream, and the Kraft day-glo orange powder and half the Reggiano. Mix very well with the cooked onions, garlic and parsley. The result should be a pleasingly creamy deep yellow-orange like the original. Add the pepper. Serve in individual bowls with the rest of the parmesan.


4- 6 servings

5-6 oz egg noodles
1 C cottage cheese
1 C sour cream
1/4 C finely chopped onion
1 clove garlic very finely minced
1-2 t Worcestershire Sauce
Dash Tabasco
1/2 t salt
1/2 C sharp cheese grated

Boil noodles.
Lightly mix all ingredients except cheese in 8 x 8 x 2 greased baking pan.
Sprinkled cheese on top.
Bake 40 min. 350 degrees

Easy Noodles Romanoff

6 servings


5 oz. (2 1/2 cups) uncooked wide egg noodles
1 cup creamed cottage cheese
1 cup sour cream
2 tablespoons chopped green onions
1/4 teaspoon garlic salt
1/4 cup unseasoned dry bread crumbs
2 tablespoons margarine or butter, melted
1 tablespoon dried parsley flakes
1 teaspoon Worcestershire sauce


1 Heat oven to 350°F. Grease 1 1/2-quart casserole. Cook noodles to desired doneness as directed on package. Drain; rinse with hot water.

2 In greased casserole, combine noodles, cottage cheese, sour cream, onions and garlic salt; blend well.

3 In small bowl, combine all remaining ingredients; mix well. Spoon over noodles.

4 Bake at 350°F. for 25 to 35 minutes or until casserole is thoroughly heated and crumbs are light golden brown.
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Beef and Noodles Romanoff

4 servings


3 cups uncooked wide egg noodles (6 oz)
1 lb lean (at least 80%) ground beef
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1/4 cup milk
1 container (16 oz) reduced-fat sour cream (about 2 cups)
3 tablespoons chopped fresh parsley
2 teaspoons poppy seed

try with ground beef:


1 Cook noodles as directed on package; drain and cover to keep warm.

2 Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat 5 minutes, stirring frequently; drain. Stir in garlic. Reduce heat to medium; cook 1 to 2 minutes, stirring occasionally, until beef is thoroughly cooked.

3 Reduce heat to medium-low. Stir in cheese and milk. Cook 5 to 6 minutes, stirring frequently, until mixture is thoroughly heated. Stir in sour cream, cooked noodles, parsley and poppy seed. Cook 1 to 2 minutes, stirring frequently, until mixture is thoroughly heated.
beef noodles romanoff


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